Welcome to the June edition of Farm Fresh News. In this issue, read about how creative high school students are "hammering" home the No Farms No Food message, get inspired by the story of how Roy the dog got a real farm job, and check out the summer reading list for readers who love mystery, hope and farm fresh recipes in equal measure.

'Fight for the Farm' – Whack-a-House

A creative
project put together by a talented team of students provide an educational experience
that comes with a satisfying THWACK! Four Future Farmers of America from Connecticut’s Southington High School Agriculture Science
& Technology Center are taking their 'Fight for the Farm' booth
featuring Whack-a-House to the National FFA Convention in October 2010 in Indianapolis, IN where
they will represent Connecticut.

Farm Fresh Recipe

Chef Michel Nischan is the owner of Westport, Connecticut’s Dressing Room: A Homegrown Restaurant, which he founded with actor and philanthropist Paul Newman in 2006. The son of farmers, Nischan has long been a leader in the movement to honor local, pure, simple and delicious cooking.

Special Offer:Become a monthly supporter of American Farmland Trust! For monthly gifts of $20 or more we will send you a hardcover signed copy of Chef Michel Nischan’s Sustainably Delicious, so you can enjoy sustainable dinners knowing that you helped keep farms open for business and supplying fresh food to your community!

1. In a large, deep sauté pan, heat half the olive oil over medium-high heat and when hot, cook the onions for 4 to 5 minutes or until softened but not browned. Add the farro and sauté for 2 to 3 minutes.

2. Pour the stock into the sauté pan and stir the farro and onions frequently for the next 40 to 45 minutes, at which time the farro should be tender and the stock evaporated. Add more stock if needed during cooking to keep the farro moist.

3. In another large sauté pan, heat the remaining olive oil and when hot, sauté the zucchini and corn kernels for 10 to 12 minutes or until the vegetables brown. Add the cooked the tomatoes and cook for about 1 minute to warm through. Add the farro and the cooked beans and toss to mix. Add the butter and stir until melted and the beans are hot. Season to taste with salt and pepper.

4. In a mixing bowl, whisk the ricotta to soften it. Season to taste with salt and pepper. Using a small spoon, gently stuff the squash blossoms with the cheese.

5. Spoon the farro onto each of 8 plates and garnish each with a stuffed squash blossom and freshly snipped herbs.